Branzino Baked in a Salt Crust

One of the easiest and most flavorful ways to prepare a whole fish, the salt crust serves as a vehicle for sealing in flavor and juices. Traditional recipes call for mixing the salt with egg whites to form a kind of plaster, but I don’t find this necessary. Leave the head and tail on the whole fish, but remove the gills. The scales are left on, as they both add flavor and make it easier to scrape off the salt. Serve with sautéed greens of your choice.